Lemon-Garlic Tofu with Arugula Salad is a fresh and bright dish that balances crispy, flavorful tofu with the peppery bite of arugula. The tofu is marinated in a zesty lemon and garlic sauce that really wakes up your taste buds, while the arugula salad adds a lovely, light crunch that complements everything perfectly.
I love making this meal when I want something both easy and satisfying. The lemon and garlic marinade makes the tofu so fragrant and tasty, and it’s always a hit even with friends who don’t usually go for tofu. A quick tip I use is to press the tofu well before cooking to get that nice crispy outside that contrasts with the tender inside.
When I serve this, I usually drizzle a bit of extra lemon juice over the salad and sprinkle some toasted nuts or seeds on top for an added texture and flavor pop. It feels like a fresh and healthy meal that comes together in no time, perfect for a light lunch or a simple dinner that still feels special.
Key Ingredients & Substitutions
Firm Tofu: Pressing tofu is key to get crispy edges when cooking. If you can’t find firm, extra-firm tofu works well, too. For a quicker option, use pre-pressed tofu.
Lemon & Garlic: Fresh lemon juice and zest brighten this dish. If lemons aren’t on hand, a splash of white wine vinegar and a bit of lemon extract can work.
Arugula: Its peppery flavor balances the lemony tofu nicely. If you prefer a milder salad, spinach or baby kale are good swaps.
Dijon Mustard & Vinegar: These create a tangy dressing. Use apple cider vinegar as a gentle substitute if red wine vinegar isn’t available.
How Do You Get Crispy, Flavorful Tofu Every Time?
The trick to crispy tofu is twofold: pressing and cooking.
- Press your tofu by wrapping it in a clean towel and placing something heavy on top for at least 20 minutes. This removes excess water so the tofu can crisp up better.
- Marinate tofu cubes for flavor—don’t skip this! Let them soak up the lemon and garlic for at least 15 minutes.
- Heat your pan and oil well before adding tofu to get that golden crust. Avoid overcrowding the pan; cook in batches if needed.
- Turn cubes carefully to brown all sides, usually about 3-4 minutes per side. This gives a great texture contrast.
These steps make your tofu tasty and crispy without drying it out—perfect for this fresh, bright salad.
Equipment You’ll Need
- Medium bowl – I use this to whisk together the marinade and dressing easily.
- Non-stick skillet – it helps cook the tofu until crispy without sticking, and makes cleanup quick.
- Cutting board and knife – for chopping the tofu, onion, and tomatoes smoothly.
- Measuring spoons and lemon juicer – to get accurate amounts of oil, lemon juice, and zest, plus a juicer makes lemon extraction easier.
- Large salad bowl – perfect for tossing the arugula, onion, and tomatoes with the dressing before serving.
Flavor Variations & Add-Ins
- Proteins: Swap tofu for grilled chicken or shrimp for different textures and protein boosts.
- Cheeses: Sprinkle some crumbled feta or goat cheese on top for a creamy contrast.
- Veggies: Add sliced cucumbers, avocado, or bell peppers for extra crunch and color.
- Spices & Herbs: Toss in chopped fresh dill or basil, or add a pinch of red pepper flakes for some heat.
How to Make Lemon-Garlic Tofu with Arugula Salad?
Ingredients You’ll Need:
- 14 oz (400g) firm tofu, pressed and cubed
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 4 cups fresh arugula
- 1/2 small red onion, thinly sliced
- 10-12 cherry tomatoes, halved
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar (or apple cider vinegar)
- Optional garnish: chopped fresh parsley or basil, lemon wedges
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep and cooking time plus an optional 15-60 minutes to marinate the tofu for a deeper lemon-garlic flavor. You’ll press the tofu, marinate it, cook it until crispy, and toss together a fresh arugula salad with a tangy dressing. It’s a quick, fresh meal perfect for lunch or dinner!
Step-by-Step Instructions:
1. Prepare the Tofu:
Start by pressing the tofu to remove excess water. Wrap it in a clean kitchen towel or paper towels and place something heavy on top for about 20 minutes. Then cut the tofu into 1-inch cubes.
2. Make and Add the Marinade:
In a bowl, whisk together 1 tablespoon olive oil, minced garlic, lemon zest, lemon juice, dried oregano, salt, and pepper. Add the tofu cubes and gently toss so each piece gets coated. Let it sit for at least 15 minutes, or up to an hour if you have time.
3. Cook the Tofu:
Heat the remaining tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the marinated tofu cubes in a single layer, making sure not to crowd the pan. Cook for about 3 to 4 minutes on each side or until golden brown and slightly crispy all around. Remove from heat.
4. Prepare the Salad:
In a large bowl, combine the fresh arugula, thinly sliced red onion, and halved cherry tomatoes. This bright, peppery salad adds freshness and crunch to the dish.
5. Make the Dressing and Toss the Salad:
In a small bowl, whisk together Dijon mustard, red wine vinegar, a pinch of salt, pepper, and 1 tablespoon olive oil (or use some marinade liquid if preferred). Pour the dressing over the salad ingredients and toss gently until everything is well coated.
6. Put It All Together and Serve:
Plate the dressed arugula salad and arrange the crispy lemon-garlic tofu cubes on top. Garnish with fresh parsley or basil and lemon wedges for extra flavor if you like. Serve immediately and enjoy your fresh, healthy meal!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works great here because freezing changes its texture to be firmer and chewier. Just thaw it fully in the fridge or in cold water, then press out excess moisture before marinating and cooking.
How Do I Store Leftovers?
Store any leftover tofu and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the tofu gently in a skillet to keep it crispy, and serve the salad fresh for best taste.
Can I Make This Recipe Ahead of Time?
Definitely! Marinate the tofu a few hours ahead or even overnight to deepen the flavors. Keep the salad and dressing separate until serving to prevent sogginess.
What Can I Substitute for Arugula?
If you don’t have arugula, baby spinach, mixed greens, or kale all work well as milder or equally peppery salad bases.
